Banana Cakes

[donotprint]I’m not totally sure if this recipe is post-worthy. But my youngest just devoured several of them . I’m sure the chocolate sauce didn’t hurt, but still it is out of character for her to eat several of anything. I think this would be a nice treat for toddlers. To top it all off, I used up an over-ripe banana and some leftover rice. Bonus![/donotprint]

 

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2/3 cup cooked brown rice
1 ripe banana, peeled
1 tablespoon unsalted nut butter (such as almond or peanut)
1/8 teaspoon ground cinnnamon
1 teaspoon honey (optional)
Small pinch salt
Butter for pan
Chocolate sauce or chocolate syrup

Place the rice, banana, nut butter, cinnamon, honey (if desired), cinnamon, and salt in the bowl of a food processor. Pulse until smooth (about 1 minute), scraping down the sides of the bowl with a rubber spatula once or twice.

Heat a non-stick skillet over medium heat. Melt butter in skillet coating the bottom. Spoon generous tablespoon-sized portions of the banana mixture into the pan spacing at least an inch apart. Cook the cakes for a couple minutes on each side. Allow to cool before serving (how long depends on your child). Serve drizzled with chocolate sauce or chocolate syrup.

Yield: 12 cakes
Prep time: 5 minutes
Cook time: 10 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

2 thoughts on “Banana Cakes”

    1. I don’t know about less messy. But there are never enough options when it comes to using up bananas. Banana Dogs are the truely inspired option: quick, no mess, and kids love it.

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